exam 1 nutritional assessment

Question 1

undernutrition

Answer 1

results from insufficient intake or low body stores

poor wound healing, loss of muscle mass, functional decline, altered immune status, growth faltering

Question 2

overnutrition

Answer 2

results from intake or stores of nutrients in excess
obesity, hypercholesterolemia, and toxic levels of stored vitamins
Negative health consequences
Not mutually exclusive

Question 3

malnutrition

Answer 3

Includes excess, deficient, or an imbalance of nutrients that lead to disease states.
Associated with negative health outcomes, increased length of stay, increased infection rates.
Continuing research documents hospitals are doing a poor job of nutritional assessment
Only 50% hospitalized malnourished clients had documentation of nutritional assessment

Question 4

screening and assessment

Answer 4

Foundation for nutritional intervention goals
Registered dietitian’s responsibility in most cases
Nurses plan early nutritional interventions.

Question 5

what is screening

Answer 5

Less comprehensive 
Identify presence of risk factors
Serve as initial step
Cost-effective
Brief and noninvasive
Required within 24 hours of admission
Nurse's responsibility

Question 6

patients often underreport

Answer 6

alcohol use
obese clients
low socioeconomic or educational level clients
clients on restricted diets

Question 7

patients often overreport

Answer 7

intake of fruits and vegetables
Use of several sample days
Miss significant alterations

Question 8

use of screening or assessment tools

Answer 8

Streamline identification of at-risk individuals
Screening tools suggest need for further assessment.
Assessment tools determine nutritional status.
Many tools exist; many new tools in development

Question 9

findings that impact nutritional status or indicate altered nutritional health

Answer 9

Poor dental health, swallowing difficulties, gastrointestinal complaints, limited strength, and alterations in cognition or vision
Medical conditions and treatments
Document findings

Question 10

physical changes

Answer 10

May indicate an issue that has been present for weeks, months, or longer
Medical conditions or environmental effects
Combine physical assessment with other parameters.

Question 11

older adults

Answer 11

Disproportionate risk
Nutrition Screening Initiative:
DETERMINE checklist
completed by older adults or those who interact with older adults
not for use in in-patient setting

Question 12

food intolerance

Answer 12

food sensitivity
symptoms may include gas or diarrhea
no immune response
not life-threatening

Question 13

food allergy

Answer 13

food hypersensitivity
symptoms may include hives or anaphylaxis
triggers immune response
can be life-threatening
common allergens include nuts, wheat, and eggs

Question 14

the food safety safety chains include those who

Answer 14

grow food
ship food
process food
store and supply food

Question 15

harmful substances that can make food unsafe include

Answer 15

foodborne contaminants
environmental contaminants
naturally occurring toxins
pesticides

Question 16

FDA (Food and Drug Administration)

Answer 16

establishes federal standards

regulates most foods, drugs, and cosmetics

Question 17

USDA (Department of Agriculture)

Answer 17

monitors safety of meat, poultry, and eggs

educates the public

Question 18

CDC (Centers for Disease Control)

Answer 18

promotes general health

offers resources for consumers

Question 19

EPA (Environmental Protection Agency)

Answer 19

regulates pesticide use
ensures water safety
deals with environmental disasters and cleanup efforts

Question 20

contaminants in the food chain

Answer 20

don't break down
Examples:
methylmercury
pesticides
contaminated water
naturally occurring contaminants such as poisonous mushrooms

Question 21

two types of food borne illness

Answer 21

foodborne infection (pathogen-caused) 
foodborne intoxication (toxin-cause)

Question 22

most at risk for food borne illness

Answer 22

the immunosuppressed
the very old and very young
pregnant women
those with poor nutritional status

Question 23

potential sources for food borne illness

Answer 23

raw animal products
raw fruits and vegetables
staphylococcus aureus

Question 24

common symptoms of food borne illness include

Answer 24

nausea
vomiting
abdominal cramps
diarrhea
fever

Question 25

limiting exposure

Answer 25

Sustainable agriculture limits the use of pesticides.
Consumers can reduce exposure by taking steps such as:
washing produce
discarding the outer layer of fruits and vegetables
eating a variety of foods